St. Paul daily globe. [volume] (Saint Paul, Minn.) 1884-1896, 1887-06-05
FIRST ON THE BILL OF FARE.
Tempting Recipes for the Cooking
OF Soup and Fish.


TOmato-One quart tomatoes. quart
of milk, salt, pepper and butter to taste.
stew tomatoes, put in while SteWing -
teaspoon soda, then turn in l quart of
cold milk, allow all to boil together 2
minuteS.-HULDA FACKNAR, 123 West
Third street, st. Paul.
Put to cook in porcelain stew pan,
l can tomatoes, pint hot water, table
spoon sugar, teaspoon salt, teaspoon
pepper and cloves. When boiled and
tomatoes quite soft add tablespoon
onions fried in 2 tablespoons of but
ter, thicken butter and onions with
tablespoon corn starch. When all has
boiled up, strain and serve with crOutonS.
Croutons for Soup-Cut slices of bread
into p inch squres, put into hot fat and
fry brown, strain and sprinkle with salt
and serve i'll deep dish.-MRS. JERE
ALLIS. Simmons. MINI.
COdtiSh-BOil teacup of Goldfish in 8
pintS OF water for twenty minutes, add 3
tablespoonful of flour in little cold
water, add quart milk, let boil, add 5
beaten eggS.-MRS. a. l.. DART, Water
town, Oak.
Consomme-Put into stock pot a. Toast
fowl, a knuckle of veal, 3 pounds Ct beef
and quarts of water: when the acum
begins to rise scim carefully until it
ceases to appear; then add carrot, a
turnip, an onion, a little celery (if celery
is not in season add little celery salt,
pepper, salt and lemon juice; simmer
very gently four hours; remove every
particle of grease and strain through a
flannel kept for the purpose. This is
the foundation of most soups. To clar-
lfy, put in a saucepan a pound of
chopped beef, which mix with an egg
and = glasses of water and pour into the
consome: simmer for an hour and strain.
Onion-ASoup without meat and deli
cious. Put a into saucepan but
ter the size of a pigeons egg;
when very hot add 2 or large
onions sliced thin, stir and cook
half teacup of flour; stir this also till
red, watching close that it does not
burn; pour in pint of boiling water,
add pepper and salt, mix well and let
boil few minutes, then pour it in the
soup kettle and place it at the back of
the range until almost ready to serve,
when add quart of boiling milk OF or
well-maShed boiled potatoes; add to
the potatoes little of the soup at first,
then more until they are smooth and
thin enough to put into the SOup-kettle;
stir all well; season with pepper and
salt; let it simmer few minutes then
serve.
A good soup is made Of pounds of
beef to % quarts of water, onion,
carrot and head of celery; let these boil
q or hours: q of an hour before din
ner strain this soup, salt it, heaping
tablespoon of maccarOni, broken into
tiny bits: any other seasoning YOU
like; some tastes like curry powder:
let boil slowly and serve.-MRs M. ID.
CHIPLEY, st. Paul.
Soup Maigre-Take carrots cut in
small squares, cabbage chopped fine,
parsley and potatoes cut in squares.
nearly tender; drain Off the water, add
two quarts of milk seasoned to taste
and then add the parsley and potatoes,
also a good lump of butter and cook UNI
til the potatoes are done, taking care
some stale bread, cut in small squares,
soup over them. Serve hot.-MARY
LILY LUNDBERG, Mankato, Mimi, p.
o. box 543.
PREPARING STOCK FISH.
Cut each fish in three or four pieces,
put to soak in clear cold water for six
days, changing water daily: then pre-
soak three days; take l pint of I'M
soak twenty-four hours; put in cold
water and change daily for three or four
DAYS; it is then ready for use; put the
fish i'm boiling water, with handful of
salt: boil till tender, season with pep
per and melted butter poured over it.
Mrs. GEORGE MARELIUS, Fargo, Oak.